Easy No-Bean Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 onion white onion, diced
- 1 pepper green pepper
- 1 jalapeño jalapeño
- 4 cloves cloves garlic,
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 tablespoons mild chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 ounces tomato paste
- 2 tablespoons cornmeal
- 28 ounce tomato puree
- 2 cups beef stock
- Sliced scallions
- Sour cream
- Grated cheddar cheese
- Tortilla chips
- Diced avocado
- Diced onion
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Instructions
- In a Dutch oven or heavy-bottomed pot over medium-high heat, add a drizzle of olive oil and then the ground beef. Brown the beef well, breaking it up with a wooden spoon while it cooks.,Let the beef cook for 5 to 6 minutes, until it’s lightly browned. There shouldn’t be any visible pink spots on the beef.
- Add the onions, green peppers, jalapeño, and garlic to the chili and stir. Let the vegetables cook for a few minutes until they soften. Add the cumin, paprika, chili powder, salt and pepper, and stir together.,Finally, add the tomato paste and cornmeal and stir into the mixture. It will seem very dry at this point, but let it cook for a few minutes like that, stirring constantly, to develop some color.
- Use the liquid to scrape up any bits stuck to the pan.
- Bring the chili to a simmer and turn heat down to low. Let the chili simmer for at least 10 minutes, but it could simmer for hours at this point if you wanted to. Just keep an eye on it to make sure it has enough liquid and add water if it seems dry.
- Serve the no bean chili with grated cheddar cheese, sour cream, and fresh scallions.,Leftovers can be kept in the fridge for a few days or frozen for up to two months. Reheat chili slowly on the stovetop.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original
